Today’s lunch, which I always feel brilliant for remembering each summer, was fresh vietnamese spring rolls which each of us could make ourselves.
Ideal for picky eaters, or at least the picky eater in our household, who loves just about every form of raw vegetable, loves to eat with her hands, and hates
sauces. Also, ideal for using up some raw vegetables while getting a break from salad, and making an entree out of foods you don’t have to cook.
The rice paper wrappers “cook” one at a time in a shallow bowl of hot water that you can heat up in the microwave.
The rest of the fillings can be entirely raw, though we also cooked some matchsticks of zucchini and spring turnip because they seemed like they’d go nicely but would be better cooked. It did add 5 minutes of frying pan heat to the kitchen, but that wasn’t so bad. (Guess who needed some zucchini raw for her plate, though?)
Our ingredients, spread out on several plates:
* sauteed matchsticks of zucchini and spring turnip
* plain tofu cut into thin rectangular strips
* Chinese cabbage cut into ribbons
* chopped scallion
* mint leaves from the backyard
We made a sweet sauce based on a jar of black bean sauce for the inside, and a sweet and sour sauce based on garlic, fish sauce, sugar, and rice vinegar to dip in, though we mostly poured that over our bites too because we’re not so great at rolling things up neatly. Tastes good anyway, and it’s fun to make your own rollups at the table!